March to Marché with Greg Atkinson; Momiji Brings Sushi to the Corridor

March to MarchéWhen the news broke last fall that Greg Atkinson, the former Canlis chef and Seattle Culinary Academy instructor and current cookbook author, would be heading back into a restaurant kitchen at Kailash, local foodies were abuzz. But while that concept died, another idea was brewing. Atkinson will open Restaurant Marché, a bistro focusing on local flavors and seasonality, in the fall on Bainbridge Island (150 Madrone Lane). Sustainably raised meats, foraged foods, impeccably fresh seafood, all adorned with fresh seasonal herbs—it’s what you’d expect from a chef with such encyclopedic knowledge of our area’s indigenous foods. Early menu ideas include ivory king salmon with fennel risotto; spot prawn and tomato bisque with prawn quenelles; and plum galette with caramel ice cream. There will be an intimate lounge with herb-tinged cocktails and seating for 45, plus patio seating for another 21.

More in the CorridorSteve Han, owner of Umi Sake House and Kushibar, has managed to snag the gorgeous former Dawson Plumbing building on 12th Avenue between Pike and Pine (arguably the best location one could ask for, smack in the heart of Capitol Hill’s bustling Pike/Pine corridor) for his next project: Momiji. The Japanese restaurant will feature such artistic touches as tables hand-carved by Craig Yamamoto and a custom lighting arrangement from Yuri Kinoshita. The chef is Chris Vilayphanh, who recently led the kitchen at Umi Sake House. Expect the opening late this month or in September. A.A.S.